Kabocha squash soup is my favorite winter meal. When the cold weather starts rolling in, it’s like the flavors of squash and sage together start taking over my thoughts. There are lots of fun ways you can make a squash soup, but this is my latest discovery. The creamy, sweet squash with the addition of roasted garlic and crispy sage makes it the ultimate comforting soup!
You can use any winter squash you want. Kabocha just happens to be my fave.
Kabocha Squash Soup with Roasted Garlic and Sage (serves 4):
- 3 cups winter squash (kabocha, butternut or acorn), chopped
- 1 large yellow onion, chopped
- 1 clove of garlic, chopped
- 2 tbsp olive oil
- 6 cups water
- 1 tsp sea salt
- 1 tsp black pepper
- Pinch of cayenne (more if you like it spicy)
- 1 head of roasted garlic
- 1/2 cup chopped fresh sage
Before you get started with the soup, put the garlic in the oven to roast. Directions here.
For the soup:
-Put 1 tbsp olive oil, onion and garlic into large soup pot and heat on medium heat for 5-10 mins, until onion/garlic are tender and fragrant.
-Add chopped squash, sea salt, pepper, cayenne and enough water to just cover the vegetables (about 6 cups)
-Bring water to a boil and then simmer on medium/low for 30 minutes or until squash is tender.
For the crispy sage:
Put a drizzle of oil, a pinch of sea salt, and the sage into a pan. Saute on medium for a few minutes – just until sage begins to get slightly crispy. Be careful not to let the sage burn. Remove from heat and set aside.
-When squash is tender, pour entire soup mixture into blender. Blend until smooth.
-Pour soup into bowls. Top each bowl with a few cloves of roasted garlic and a bunch of crispy sage.
Enjoy!! Sometimes I like to toast up a few slices of Ezekiel bread to use as croutons.
What’s your favorite savory winter soup?